2018), although this has not yet been tested at an industrial level. Laboratory experiments have shown that low molecular weight chitosan (50–190 kDa) can be used to reduce the formation of acrylamide in a food model system (Chang et al. Therefore, fortifying dark brown sugar with calcium citrate might be expected to reduce the formation of acrylamide during the dark brown sugar process. 2009).Ĭalcium is recognized for its ability to prevent osteoporosis, and the calcium ions in heated food products interfere with acrylamide formation (Acar et al. Dark brown sugar is becoming popular in the production of beverage and bakery products in Taiwan, and high acrylamide content has been found in some dark brown sugar used in food (Cheng et al. HMF, which is suspected to have mutagenic and genotoxic effects (Surh and Tannenbaum 1994), is also generated by the Maillard reaction or generated by caramelization of reducing sugars in heated foods (Quarta and Anese 2010). ![]() 2000) and the development of effective ways to mitigate the formation of acrylamide in baked and fried snack foods is an urgent issue faced by the food industry. The acrylamide content of baked and fried starchy foods can be in range of 150–4000 μg/kg (Tareke et al. Acrylamide from brown sugar contributes less than 1% of the total acrylamide intake of adults in Hong Kong (28 to 860 μg/kg Centre for Food Safety 2015). ( 2000) proposed that food heated to a high temperature is the major source of acrylamide consumed by humans. Acrylamide is a cancinogenic neurotoxic compound formed in heat-processed starchy food products (Lineback et al. Acrylamide and 5-hydroxylmethylfurfural (HMF) also form during the process of concentrating the dark brown sugar (Centre for Food Safety 2015). Its brown appearance and flavor come from the Maillard reaction, caramelization and the phenolic compounds in sugar cane juice (Asikin et al. To make it, raw sugar cane juice is limed, clarified and repeatedly evaporated by open pan drying without removing the molasses components. Dark brown sugar is mainly composed of sucrose, glucose and fructose along with minor components such as proteins, insoluble solids, phenolics, minerals and natural asparagines, all of which contribute to it biological and nutritional values (Jaffe 2015). Although it is not a major table sugar or snack, nor a major raw material for the production of confectionary, beverage and bakery products (Centre for Food Safety 2015), it is used as a form of souvenir candy or coffee/tea sweetener. High negative correlation was observed between HMF and acrylamide in the present study.ĭark brown sugar is a popular solidified form of sugar derived from sugar cane juice in Taiwan and many other countries (Asikin et al. The L values and white index of dark brown sugar with 0.5–1.0% added chitosan were lower than those of control dark brown sugar ( p < 0.05). ![]() Acrylamide and HMF are both produced through the Maillard reaction, the lower pH will cause the hydrolysis of sucrose to produce more HMF and reducing sugar. When the pH of sugarcane juice with chitosan adjusted back to pH 7 again, the acrylamide content of dark brown sugars significant increased ( p < 0.05). This is due to the low pH condition in dark brown sugar mitigating Maillard reaction and acrylamide formation. Only the pH of dark brown sugar with chitosan addition was lower than that of other dark brown sugars. Furthermore, the addition of 0.5–1.0% chitosan or chitooligosaccharide increased HMF formation. ![]() Results showed that the content of 52–67% acrylamide in the dark brown sugar was mitigated with 0.1–1.0% chitosan addition and the reducing power of dark brown sugar increased with 0.5–1.0% chitosan addition. ![]() Calcium citrate, chitosan, and chitooligosaccharide were added to sugarcane juice to investigate their effect on color, pH, antioxidant activity, reducing sugar, acrylamide and HMF mitigation in dark brown sugar production.
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